Roast vegetables and pesto salad

Name: Roast vegetables and pesto salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: European, Mediterranean
Ingredients: 2 medium red onions, chopped into eights; 1 kumara, peeled and chopped; 1 potato, chopped; 500 grams Pumpkin, skin moved and chopped; 1 parsnip, peeled and chopped; 1 Carrot, peeled and chopped; 1 red capsicum, chopped; 6 Yams; 4 cloves of garlic; 135-150 grams basil pesto; 100 grams feta, chopped; 120 grams baby spinach; 2 tablespoons olive oil; Salt; Pepper

4 steps

Prep:15minCook:40min

Easy winter meal and you can throw in whatever vegetables you like to roast.

Updated at: Thu, 17 Aug 2023 05:09:41 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories795.1 kcal (40%)

Total Fat20.9 g (30%)

Carbs141 g (54%)

Sugars9.7 g (11%)

Protein13.9 g (28%)

Sodium749.8 mg (37%)

Fiber21.7 g (77%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

2red onions

medium, chopped into eights

skin moved and chopped

135 gramsbasil pesto

100 gramsfeta

chopped

120 gramsbaby spinach

2 tablespoonsolive oil

salt

pepper

Instructions

Step 1

Preheat oven to 180 degrees C. Line a large oven tray with baking paper.

Step 2

Add chopped vegetables to a large bowl (excluding the spinach) and drizzle with oil, salt and pepper. Coat evenly and then tip out onto the oven tray.

Step 3

Roast for 20 minutes then turn vegetables and roast for a further 20 minutes or until cooked.

Step 4

Remove from oven and add the pesto, mix throughly and then add the spinach. Sprinkle over the feta prior to serving.